Vermicelli Noodle Bowls | Vegan & Vietnamese-Inspired

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These Vermicelli Noodle Bowls are veggie-packed, popping with color, and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Vegan & Gluten-Free.

These Vermicelli Noodle Bowls have everything – fresh and colorful veggies, crispy tofu, springy noodles, crunchy toppings, and a sweet & tangy dressing!

This recipe is inspired by Vietnamese Bún Chay, which directly translates to “Vegetarian Rice Noodles”. Typically, this recipe combines thin vermicelli rice noodles with lettuce, a variety of crunchy veggies, a protein source, and lots of fresh herbs! Personally, I think it’s worth the trip to your local Asian market to get the traditional herbs, like Thai basil and Vietnamese Perilla – they have such a unique flavor and really help to make the dish.

overhead photo of vermicelli noodle bowl filled with colorful vegetables and chopped peanuts


ingredients for vemicelli noodle bowls in small white bowls arranged on marble countertop

Though it may seem like this recipe has a lot of components to it, it’s an incredibly easy recipe to whip up when you’re running low on time – the hardest part is chopping all the vegetables ????
  • Sweet Chili Tofu: I chose to top these bowls with my saucy, crispy Sweet Chili Tofu, which is more Thai-inspired, making this a fusion dish.
  • Vermicelli Noodles: These very thin rice noodles are springy and perfectly light, yet filling. They make the perfect base for our noodle bowl.
  • Crunchy Veggies: leafy green lettuce, carrots, cucumber, red bell pepper, and bean sprouts bring a rainbow of colors and add lots of crispy, crunchy textures.
  • Fresh Herbs: cilantro, mint, Thai basil, and/or Vietnamese perilla (tía tô) would all make delicious additions to this recipe, bringing a pop of bright colors and fresh flavor.
  • Dry Roasted Peanuts: bring a distinctive rich flavor and delicious crunch. They’re the perfect finishing touch on this dish, adding some healthy fats and plant-based protein.

Noodles and fresh veggies taste great on their own, but we’ll be taking this dish to the next level by making an easy dressing to help tie everything together too! Rice vinegar, lime juice, soy sauce, sweet chili sauce, and garlic combine to make a tangy, salty, and slightly sweet marinade that brings this dish to life.


You’ll need less than 30 minutes to bring this recipe together. Just follow these simple steps:

  1. To prepare the dressing, add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar and shake to combine.
  2. Soak the noodles in hot water until tender.
  3. Place the noodles and lettuce at the bottom of each serving bowl and top with all of the remaining ingredients.
  4. Drizzle each bowl with dressing and enjoy!

vermicelli noodle bowl with fresh lime and peanuts in small bowls on the side

This Vermicelli Noodle Bowl has been my go-to lately for these warm-weather months. It makes the perfect lunch or dinner for those days when you want something filling, but don’t want to put a lot of time in the kitchen (who could disagree with that?).

These are best served fresh, but leftovers can be stored in the fridge for up to 3 days. The veggies can be prepped ahead of time, but I’d recommend making the noodles just prior to serving; they tend to break down and stick together in the fridge.

vermicelli noodle bowls on marble countertop with additional ingredients like herbs, lime juice, peanuts, and dressing on the side

If you’re looking for more delicious noodle bowls, you’ll also love these Spicy Sesame Noodles (Ma Jiang Mian), this Cooked Ramen Noodle Salad with Kimchi, and this Easy Vegan Pad Thai!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Vermicelli Noodle Bowls

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5 from 4 reviews

These Vermicelli Noodle Bowls are veggie-packed, popping with color, and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 3-4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan



For the Dressing:

For the Bowls:

  • 1 batch Sweet Chili Tofu*
  • 4 ounces (110 g) vermicelli noodles*
  • 1/4 head leafy green lettuce, chopped
  • 1 medium carrot, finely shredded or grated
  • 2 Persian Cucumbers, thinly sliced (or 1/2 English)
  • 1/2 red bell pepper, thinly sliced
  • 1 cup (100g) bean sprouts
  • 1/2 cup chopped fresh herbs: cilantro, mint, thai basil, and/or Vietnamese perilla (tía tô)
  • 1/4 cup (30 g) dry roasted peanuts


  1. Make the Dressing: add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar with a tight-fitting lid and shake well to combine. If the dressing is thicker than you’d like, add 1-2 tablespoons of water to thin. Set aside.
  2. Soak the Noodles: bring 3 cups of water to a boil in an electric kettle or pot. Place the vermicelli noodles in a wide-bottom bowl, then carefully pour the water over them. Let soak for 3 to 5 minutes, or until the noodles are tender. Drain and set aside.
  3. Assemble: place the noodles and lettuce in the bottom of each serving bowl, then top with Sweet Chili Tofu, carrot, cucumber, bell pepper, bean sprouts, fresh herbs, and peanuts.
  4. Serve: Drizzle each bowl with dressing, then serve as desired. Leftovers will keep in the fridge for up to 3 days.


  • Soy Sauce: this recipe can be made with soy sauce, tamari, liquid aminos, or vegetarian fish sauce. Vg fish sauce is very salty, so you’ll only need 1 tablespoon; you can find it in asian markets or online.
  • Tofu: if you prefer, you can also make this Crispy Tofu or this 5-Spice Tofu instead! Or, just go with a store-bought flavored variety.
  • Vermicelli Noodles: vermicelli noodles are very thin rice noodles, similar to angel hair vs. regular pasta. Because they are so thin, you do not need to cook them on the stovetop – only soak in water! These noodles are sometimes difficult to find in the grocery store, so I buy them from my local asian market. You can also purchase them online. If you do not have access to these, you can use Pad-Thai-style noodles; just follow the package instructions.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This recipe is delicious!!!!! I’ve meal prepped with it twice now. The sauce… oh my gee. I had to tone back on the vinegar a bit but that’s just personal preference. Amazing & SO easy.
    Thanks so much

  2. These vegan vermicelli noodle bowls are so delicious and easy to make! The combination of flavors and textures is perfect. I love the addition of edamame and avocado, it makes the dish feel extra special. I will definitely be making these again soon!

  3. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  4. This was delicious! Prepped everything while the tofu was cooking. I like a little extra spice, so I added chili oil to the finished product, but the flavor was already there. I’ll definitely be making this again, and very soon!